Lobster Potstickers

Photo: flickr user magerleagues

Ingredients

cup rice vinegar

2 tablespoons soy sauce

1 tablespoon chili garlic sauce

2 teaspoons black bean garlic s

1 teaspoon sesame oil

1 pound lobster meat coarsely chopped

cup finely-chopped bamboo shoots

1 lrg egg white

1 tablespoon shredded basil

1 tablespoon cornstarch

1 tablespoon Chinese rice wine

(or dry sherry)

2 teaspoons finely-minced ginger

2 teaspoons sesame oil

teaspoon salt

teaspoon freshly-ground white pepper

30 potsticker wrappers

3 tablespoons cooking oil

cup water

Basil sprigs for garnish

Preparation

Combine the dipping sauce ingredients in a small bowl; set aside.

Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping 1 side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying.

Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam-side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned-side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.

Garnish potstickers with basil. Serve with dipping sauce.

This recipe yields 30 dumplings.

Yield: 30 dumplings